100% Trebbiano

Since beginning his project in 2003, Francesco now cultivates four hectares of Trebbiano, Montepulciano, and Pecorino vines between the Adriatic coast and the snow-capped Apennine mountains. This forms part of a larger farm where he also grows olives, garlic, spelt, barley, and figs. The majority of vines are trellised, but some of Francesco's newer plantings are planted in the traditional pergola system. Francesco's commitment to biodiversity is evident in his organically farmed vines, which flourish amidst cover crops such as clover and legumes, replenishing the calcareous clay soils with nitrogen.

For his entry-level white, the Trebbiano grapes (planted on clay and limestone soils) are harvested in the third week of September, destemmed and transferred to stainless steel tanks, where a maceration of 24 hours on the skins takes place. The wine is then left to rest in stainless steel tanks for 4 months before bottling without filtering. The result is a fresh, light and easy drinking bianco perfect for the start of Spring!

Tasting notes : Fresh and citrussy, with a slight texture from contact with the lees

Food pairing : Mackerel Crudo with grapefruit would work great here!